Butterflied Leg of Lamb
- Leg of lamb, boned and butterflied - 5-6 lbs.
- Soy sauce
- Italian seasoning
- Dry mustard
- Curry powder
- Lemon juice
Generously cover both sides of the meat (particularly the boned side) with the seasonings. Marinate several hours or over night. Spread the lamb completely flattened on the grill and cook over hot coals 20-25 minutes on each sides for pink lamb. If there is too much flareup, place a piece of aluminum foil under the lamb after both sides are well seared. Baste with lemon juice as needed.
By Robin from Washington, IA
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